Name: Hi-Hat Cupcakes Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 105 grams (3/4 cup) plain flour or all purpose flour; 40 grams (1/2 cup) cocoa powder, sifted; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 100 grams (1/2 cup) caster sugar or granulated sugar; 45 grams (1/4 cup) brown sugar; 115 grams (1/2 cup or 1 stick) unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 120 ml (1/2 cup) buttermilk; 5 egg whites, room temperature; 200 grams (1 cup) caster sugar or granulated sugar; 1/4 teaspoon cream of tartar; 1 teaspoon vanilla extract; 300 grams (2 cups) good quality dark chocolate, broken into pieces; 1 tablespoon vegetable oil or coconut oil

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Introduction

Hi-Hat Cupcakes are a delightful treat featuring rich chocolate cupcakes topped with fluffy marshmallow frosting and a crisp dark chocolate shell. This elegant dessert combines textures and flavors that will impress at any gathering.

The image shows four chocolate cupcakes on a white plate, placed on a blue surface. Each cupcake is in a white paper liner with a dark cake base. The top layer is a thick, glossy chocolate frosting with a smooth, slightly swirled texture that catches the light with shiny reflections. The cupcakes have no other visible decorations and sit close together on the plate. The background is softly blurred in a light blue tone. photo taken with an iphone --ar 4:5 --v 7

Ingredients

105 grams (3/4 cup) plain flour or all purpose flour
40 grams (1/2 cup) cocoa powder, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
100 grams (1/2 cup) caster sugar or granulated sugar
45 grams (1/4 cup) brown sugar
115 grams (1/2 cup or 1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
120 ml (1/2 cup) buttermilk*
5 egg whites, room temperature
200 grams (1 cup) caster sugar or granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
300 grams (2 cups) good quality dark chocolate, broken into pieces
1 tablespoon vegetable oil or coconut oil

Instructions

Step 1: Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced. Line a 12-hole muffin tin with cupcake cases.
Step 2: In a large mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, caster sugar, and brown sugar. Stir lightly to combine.
Step 3: In a separate bowl, whisk melted butter, eggs, vanilla extract, and buttermilk until just mixed. Add this wet mixture to the dry ingredients and gently fold until just combined—do not overmix.
Step 4: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool cupcakes completely on a wire rack.
Step 5: To make the marshmallow frosting, place a medium saucepan with a few inches of water over medium heat. In a heatproof bowl, whisk together egg whites, caster sugar, and cream of tartar.
Step 6: Set the bowl over the simmering water, ensuring the bowl’s bottom does not touch the water. Whisk continuously by hand until the mixture reaches 71°C (160°F) and the sugar has dissolved—this takes about 5-6 minutes.
Step 7: Remove the bowl from the heat. Beat the mixture with an electric mixer on medium-high speed for 5-6 minutes until fluffy and voluminous. Add vanilla extract and beat for another 30 seconds. The frosting should be cool before use.
Step 8: Transfer the frosting to a piping bag fitted with a large round or star tip. Pipe tall swirls onto each cooled cupcake. Freeze the decorated cupcakes for at least 30 minutes to firm up the frosting.
Step 9: Melt the dark chocolate in the microwave, stirring every 20 seconds until smooth. Stir in the vegetable or coconut oil until well combined.
Step 10: Pour the chocolate into a deep, tall container at room temperature—cool if still warm. Dip each cupcake upside down into the chocolate, letting excess drip off gently. Place the cupcakes right side up on a wire rack.
Step 11: Refrigerate the dipped cupcakes for about 30 minutes to set the chocolate completely before serving.

Tips & Variations

Use room temperature egg whites for better volume in your marshmallow frosting.
Substitute buttermilk with milk and a teaspoon of lemon juice or vinegar if you don’t have buttermilk on hand.
Try using milk or white chocolate for dipping if you prefer a sweeter shell.
For a flavored twist, add a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days to keep the marshmallow frosting firm. Let them come to room temperature for about 15-20 minutes before serving for the best texture. Avoid freezing as it can affect the texture of the frosting and chocolate shell.

How to Serve

A close-up image shows a single dark brown chocolate cupcake mostly unwrapped with a white paper liner pulled down around its base. On top of the cupcake is a tall swirl of smooth, white whipped frosting that tapers to a small peak with a loop at the top. The cupcake sits on a surface with a white marbled texture in the background that is softly out of focus. The small crumb near the base adds detail to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cupcakes ahead of time?

Yes, you can bake the cupcakes a day or two in advance and keep them refrigerated without frosting. Add the marshmallow frosting and chocolate dip the day you plan to serve for best results.

What if I don’t have a candy thermometer?

Without a candy thermometer, heat the egg white mixture over simmering water while whisking continuously until the sugar is fully dissolved and the mixture is warm to the touch but not hot enough to cook your fingers. This usually takes about 5-6 minutes.